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| SAVIO,Juliana; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; OLIVEIRA,Débora de; BARBOSA,Juliana; CANSIAN,Rogério Luis. |
| Abstract The sensory, physical-chemical and microbiological characteristics of boneless chicken thighs and drumsticks stored at different temperatures were evaluated. Samples stored at −6 and −12 °C, in natura and cooked, presented changes in sensory characteristics from the sixth and fifth month of storage, respectively. In natura samples kept at −18 °C presented sensory modification from the eighth month, and cooked samples did not show alterations during 12 months of storage. For lipid oxidation, differences were observed between −6 and −12 °C by the third month and between −12 and −18 °C after 12 months of storage. Related to protein oxidation, samples stored at −18 °C did not differ from the standard (0 days), showing values of 6.03 nmol carbonyl/mg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken; Freezing; Stability; Storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500041 |
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| LORENZETTI,Elidiane; PUTON,Bruna Maria Saorin; STEFFENS,Juliana; JUNGES,Alexander; PAROUL,Natalia; BACKES,Geciane Toniazzo; VALDUGA,Eunice; CANSIAN,Rogério Luis. |
| Abstract Cooling of carcasses using water immersion is the most used process in the poultry industry. In this stage, besides the reduction of temperature, water absorption in the carcasses occurs and, consequently, in the chicken cuts, which are monitored by the companies and supervised by the Ministry of Agriculture, Livestock, and Supply of Brazil, which establishes water absorption limits. The objective of this work was to evaluate the process capacity analysis tool to analyze the water absorption capacity by chicken carcasses during precooling, based on the absorption indexes obtained on an industrial scale, by the analysis of 720 carcasses. After structural alterations, aiming at greater bubble control and shorter residence time of the chicken... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Process potential index; Process performance index; Chicken carcasses; Water absorption; Chiller. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400850 |
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